BBQ Chicken Jalapeño poppers are the ultimate appetizer to share at your next gathering. They’re stuffed full of meat and cheese and each bite is packed with sweet heat flavor!
Ingredients you will need
Protein: Chicken thighs and bacon
Peppers: Jalapeños – if you don’t like spice, you could always do these with mini sweet peppers
The filling: Cream cheese, pepper jack cheese and red onion
Sauce: BBQ sauce and Ranch Dressing
Seasoning: Your favorite BBQ rub
How to make BBQ Chicken Jalapeño Poppers
Cut the jalapeños in half the long way then remove the core using a spoon. It’s easiest to scoop them into a bowl then toss them in the garbage at the end.
Fry up the bacon in a pan over medium heat. Once the bacon is crispy, remove the it from the pan and place it on a plate lined with a paper towel to absorb and excess grease.
Season chicken thighs with your favorite chicken rub then grill them over direct heat. Once the chicken reach an internal temperature of 165°F, remove it from the grill and let it rest for 5 minutes. Optional: If you’re short on time, you can easily pick up a rotisserie chicken and shred it up for this recipe.
Chop the chicken and crispy bacon into bite size pieces then combine it in a bowl with all of the ingredients for the filling and mix thoroughly.
Stuff each halved jalapeño with the filling then place them on the Nomad Grill it at 225°F for 30 minutes using maple wood.
After 30 minutes, the cheese will melt and the pepper will start to soften. Brush BBQ sauce on each popper then let it smoke for another 10-15 minutes until the jalapeños are fully softened.
Serve the poppers on a plate then drizzle ranch over the top for added flavor.
Print
BBQ Chicken Poppers
- Total Time: 1 hour 30 minutes
- Yield: 24 poppers
Ingredients
- 12 whole jalapeños
- 1 pound of boneless skinless chicken thighs
- ½ pound crispy bacon
- 8 oz shredded pepper jack cheese
- 8 oz cream cheese
- ¼ cup minced red onion
- ½ cup BBQ sauce
- ½ cup of Ranch dressing
Instructions
- Cut the jalapeños in half and take out the core.
- Fry up the bacon in a pan until crispy.
- Grill the chicken thighs over direct heat until it reaches 165°F then chop it up into bite size pieces
- Combine all of the ingredients for the filling in a bowl a bowl and mix thoroughly
- Stuff each halved jalapeño with the filling then smoke it at 225°F with maple wood for 30 minutes
- Brush on BBQ sauce and smoke for another 10-15 minutes until the jalapeños are softened
- Drizzle on ranch and serve!
- Prep Time: 30
- Cook Time: 60
